Thank you for all your lovely feedback on our October Box. I am sorry that it has taken me so long to finally share the recipe for the Spiced Apple Cake. Thanks for your patience, here it is:
- 225g Butter, softened
- 225g Dark Brown Soft Sugar
- 4 Eggs
- 225g Self Raising Flour
- 2tsp Mixed Spice
- 1tsp Ground Cinnamon
- 150g Bramley Apples, peeled and chopped into 5mm cubes
- 100g Butter, softened
- 200g Icing Sugar
- Caramel Sauce – bought or homemade
- Using a freestanding (or handheld) mixer cream the butter and sugar until light and fluffy.
- Beat the eggs lightly and then gradually add them to the butter/sugar mix with a little flour. Making sure that you beat them in well before adding more egg.
- Fold in the remaining flour and spices
- Place the mix evenly into the tins and add the apple
- Sprinkle the top of one of the cakes with some sugar (demerara would be best)
- For the icing, beat together the butter and icing sugar until it is light and fluffy
- Assembly – the cake topped with sugar is the top cake. On the other one spread on the icing and add a layer of caramel sauce.
- Add on the top cake and voila!
- Enjoy with a big cuppa tea.
Please do get in touch if you bake this cake. We would love to hear how you get on.
We have some great bakes coming up in the next few months. If you are yet to join us at Cake Club then you can get your first Classic box for half price. Alternatively, if you will be sharing your box how about trying our brand new Family Box – you can get £10 off your first box.
These rich, sweet chocolatey biscuits filled with a smooth vanilla buttercream were a huge hit in our July box.
We included the recipe card in the box but for those who didn’t get it we thought we’d share it here…
To make these little beauties you will need:
- 2 baking sheets greased with butter and lined with baking paper
- Preheat your oven to 180C Fan/Gas 4/350F
Ingredients for Biscuits:
- 140g Butter, softened
- 320g Golden Caster Sugar
- 1 Egg
- 175g Self Raising Flour
- 90g Cocoa Powder
- 225g Butter, softened
- 435g Icing Sugar
- 1tbsp Vanilla Extract
- Cream the butter and sugar in a stand mixer (or handheld mixer) for 5 minutes until light and fluffy.
- Add the egg and keep beating until it’s incorporated.
- Add the flour and cocoa to the mixing bowl and mix slowly until a dough is formed.
- Then put 15g balls of dough onto baking paper and flatten slightly with spoon or glass which has been dipped in caster sugar*
- Bake for 10 minutes until the edges are starting to colour.
- Remove from the oven and allow to cool on the baking sheet for a few minutes. Then transfer the biscuits to a cooling rack to cool completely.
- Make the icing: beat the sugar, butter and vanilla together until light and fluffy.
- Sandwich pairs of biscuits together with a spoonful of icing between
Please do send us a photo if you have a go at making these. You can email your photo to email@example.com or send it to us on Facebook or Instagram @thecaketastingclub
We are busy getting ready for our August bake which ships on Tuesday 28th August. If you would like to try a HALF PRICE Classic Cake box for just £7.50 including postage then head on over to the website NOW!
In May we celebrated our second birthday here at Cake HQ – for us any birthday is not complete without chocolate!
Our choc chip cake was a hit with many of our subscribers and we included the recipe card in our box. Anyone had a go yet? For those who haven’t signed up to Cake Club yet here is the recipe we used so you can have a go at home. Do let us know how you get on and remember to share a photo with us over on Instagram or Facebook @thecaketastingclub.
- 225g Buter
- 225g Golden caster sugar
- 225g Self raising flour
- 4 Free-range eggs
- 1 tsp Vanilla bean paste
- 100g Dark choc chips
- Cream the butter and sugar together until light and fluffy using a stand mixer (or handheld mixer)
- Using a fork lightly beat the eggs together with the vanilla bean paste
- Add a third of the egg mixture with a tablespoon of flour to the butter and sugar and beat until well combined
- Repeat until all the egg has been added
- Gently fold in the rest of the flour
- Then, fold in the chocolate chips
- Pour the mixture into the tins and level the mix gently
- Bake for 20-25 mins until a skewer comes out of the cake cleanly with just a few crumbs
- Icing – beat the butter, cocoa and icing sugar together until light and fluffy, adding a little milk if needed
- Assemble the cake adding half the icing to the middle and the other half to the top
- Decorate with sprinkles
- Share a photo with us over on Instagram or Facebook
- Make a brew and enjoy!
If you haven’t joined the best club in town yet you can try a box for half price by heading to The Cake Tasting Club NOW!
If you want a sneak peak at what’s coming up in our June box you can check that out here.
Next boxes ship Monday 25th June.
Vikki and Dom xx
I have been a little bit obsessed with the new Choc chip almond cookies that Pret have introduced to their menu. They are gooey, nutty and deeply chocolatey – I had a play last night with a recipe that I think is pretty close to the original. I only had peanut butter (crunchy) so I will definitely be trying them again with almond butter and chopped roasted almonds to see if they are even closer to the Pret original.
If you give this recipe a go I would love to hear what you think. We gobbled so many fresh from the oven and they were gooey in the middle and lovely and crisp on the edge. Today they have crisped up slightly more so I will also have a play with the cooking time next time.
You will need:
- 2 baking trays lined with baking paper
- Oven preheated to 180C
- 60g Peanut butter (other nut butters should work as well)
- 60g Coconut oil
- 100g Golden caster sugar
- 100g Dark soft brown sugar
- 1 tsp Vanilla Extract
- 125g Plain flour
- 50g Cocoa powder
- 1 tsp Bicarbonate of soda
- 1/4 tsp Salt
- 1-3 Tbsp Oat milk (or other non-dairy milk)
- 100g Dark Chocolate
- Add the coconut oil and sugars to a stand mixer and cream together. Add the vanilla and mix in.
- Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
- Add the dry ingredients to the wet, mixing in by hand until crumbly.
- Add 1 Tbsp oat milk, or other non-dairy milk, and mix into a thick cookie dough – you may need to add more milk but be careful not to add too much.
- Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
- Roll into small balls and space evenly on baking trays.
- Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
- Do take a photo to share @thecaketastingclub on Instagram/Facebook.
NB: Cooking time will vary depending on size of cookies.
Do let me know if you give them a go and if you have any suggested changes.
If you don’t have time for baking and would like some fresh, homemade cakes delivered to your door each month then why not join The Cake Tasting Club?! Head on over to The Club to find out more.
Have a great evening,